Lunch: Corn Bread for Khrushchev

Ingredients

1 stick unsalted butter, melted and cooled slightly, plus more for the pan
2 large eggs, lightly beaten
2 cups milk
1/2 cup sour cream
2 cups fine yellow cornmeal, preferably stone-ground
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
3/4 pound feta cheese, crumbled
Thinly sliced jarred roasted red peppers, for serving (optional)

Instructions

Preheat the oven to 400° and butter a 9-inch square baking pan. In a large bowl, beat the eggs with the milk, sour cream and melted butter. In a medium bowl, whisk the cornmeal with the flour, baking powder, salt, sugar and baking soda. Whisk the dry ingredients into the wet mixture until smooth, then fold in the crumbled feta.
Scrape the batter into the prepared pan and bake for about 40 minutes, until golden and a toothpick inserted in the center comes out clean. Let the corn bread cool slightly, then cut into squares and serve with roasted peppers.

Reviews


Add a review for Corn Bread for Khrushchev

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now